St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19


JAMES CARPENTER, Cannon Falls, MINI.
One pound of graduated sugar, %
teaspoon cream tartar, l wine glass
vinegar, water enough to melt sugar
MRS. Nj. ID. CHIPLEY. st. Paul.
One cup OF sugar, l tablespoonful of
butter, l egg, - cup. milk, IL cups
fi0ur,l teaspoon baking powder, bake in
3 layers. Filling. One pint thick cream,
whip until stiff flavor and sweeten to
taste and spread between the layers
Mrs. HENRY VAN CAMPEN, Cannon
River Falls, MINI.
One cup thick sour cream,
cup sugar, pinch salt, a teaspoon salera-
tus, 2 eggss; flavor to suit taste; flour
enough to make moderate thick
ALLEN, COlman, Da-
kota.
Two cups of sugar; 21S cups of
butter; eggs; l cup of sweet milk;
5eups OF flour; 2 teaspOonfuls of baking
or vanilla.-MRS. G. NJ. DALEY, Red
Lake Falls, MINI.
Two eggs well beaten, scant cup of
sugar, tablespoOnfuls of melted butter,
e teacup of cold water or sweet milk,
heaping teacup of flour, 2 teaspo0nfuls
of baking powder Sifted with the flour,
stir all together and bake in jelly pans.
Cream for filling: One cup of good thick
sweet cream, tableSpOOnfulS of pulver-
lied sugar, q teaspOOnful lemon or any
extract preferred; take an egg beaten
and beat the cream until thick as can be
stirred well, put between each layer and
on top: keep the cream on ice or in eel
lar until ready for use, for if warm will
beat into butter and be failure.-MRS.
DAVID STRETCH, Northern Pacific
junction, MINI.
Ginger Snaps-One cup lard, 1 cup
brown sugar, l cup molasSes,put all i'll a
dish on the stove and cook to a
syrup, or about five minutes; when
done let cool, then add l teaspoon
saleratus dissolved in3 tablespoons sour
milk, teaspoon salt, l teaspoon ginger
mixed in the flour, flour enough to roll
thin and bake quick; if you follow the
directions they will be very brittle
Miss IDA STERLING, Charles City,
La.
One cup butter. 3 cups sugar q cup
cream, eggs, l tablespoonful saleratus; ;
flavor to taste.-MRS. B. 3. SPALDING,
South Range, Wis.
One cup of sugar, 2 eggs, 4 cup
of milk, 3 cup of butter, nutmeg,
2 teaspOOnSful Of baking powder;
roll thin and bake in quick oven.-MRS.
a. E. HoDsoN, 143 Woodward avenue,
St. Paul.
One egg. / cup of sugar, l cup
of sweet milk, tablespoons of melted
lard, pinch of salt, flavor with nutmeg,
| heaping teaspoonful baking powder,
flour enough to roll, but don't mix too
stiff or they will be tough. Dust pow
dered sugar over them when COOL
Mrs. S. SANDERSoN, 4S3 Rice street, ST..
Paul.
Take little over x pound of sugar
and the same quantity of flour, =
eggs and the grated u of nut
meg. Beat hard for Is minutes the
sugar and eggs together, then stir in
the flour and nutmeg, drop small
teashopnful of the batter into a but
tered pan Sprinkled with flour to pre-
vent them from spreading. They are
better a week. or Two old than. when
freSfi.&.MISS CARDOZo. 267 Ramsey
street.
One cup sugar, l cup molasses,
| cup part butter and lard, &
tablespoOnsful vinegar, l tablespoonful
saleratus dissolved in vinegar, little
salt, beat butter, sugar and mOlasSeS
together; add SaleratuS last; flour, roll
and cut thin; bake in moderate oven.-
Mrs. b., 1919 West Fifth street, st. Panl,
MINI.
One cup sugar, cup butter,
or butter and lard mixed, l cup mo-
lasses, l tablespoon ginger. little Gin
namOn, tablespoon of soda in table
spoons boiling water. flour to mix thick,
roll thin and bake quick.-MRs. JULIA
A. NELSON, Is South Forbes street, st.
Paul.
One cup of New Orleans mo-
cup of butter or lard, l tablespoon
spoon of soda, well beaten egg, and
flour to make it very stiff; after it is
we'll kneaded cut Off small piece to
roll out and put the balance where it
will keep warm until it should be
needed; it should be so stiff that it
will he necessary to keep it quite warm
in order to roll out smOOthly.-MRS. G..
E., pOStOffice box 405, Rochester, MINI.
One pound brown sugar, l pound
butter, pound flour, 10 eggs, pounds
raisins, 2 pounds currants, y pound
citron. Il cup mOlaSseS, cloves, CHINA
mon, allspice, nutmeg, mace and salt to
taste, juice of lemon and chopped peel,
brandy: this cake will keep a year
Mrs. RANSOM, Minneapolis.
Two and One-half cups brown sugar,
IL cups butter, l cup molasses, eggs,
q cup sour milk, q cup brandy, a
great deal of cinnamon, cloves and nut
meg. ground fine, & cups -four, sifted
well, pounds of raiSins, not seedless,
but seeded, 2 pounds currents, washed
very clean, q pound citron. chopped
fine, small teaspoon of soda, dissolved
in a little sour milk; bake slowly 2
hours in 2 large panS.-MRs. HART
MAN, 499 st. Peter street, st. Paul.
One and One-half cups sugar round
ing, II cups butter, eggs, ~ pounds
raisinS, IL pounds currantS, = pound
citrOn shaved very fine, 4 cup molasses,
l teaspoon lemon, of cloves, l of Gin
of nutmeg, 2 heaping cups of
-four; put in layer of cake, then cit
ron alternately: bake in slow oven.-
Mrs. FRANK SPENCE, 1919 Third ave-
nue. north, Minneapolis.
Two cups of m0laSseS, / of lard
each of ginger and
soda, the latter dissolved in as little hot
water as possible, flour to roll out very
IDA o. COLBY, 656 Canada
street, st. Paul.
One cup of sugar, l cup of mo-
lasses, cup of lard, egg, l teaspoon
soda, 2 teaspoons ginger, 5 tablespoons
vinegar, a pinch of salt; roll out soon as
NETTIE blasting, Henderson, MINI.
One cup molasses, cup sugar, y cup
lard and butter melted together, 3
tablespoonful ginger, l teaspoonful
cinnamon. y teaspoonful cloves, tea
spoonful soda dissolved in = cup boil
ing water; add -four to make soft
dough; roll very thin.-MRs. A. l..
DAFT, Watertown, Oak.
One cup butter, of sugar, of mo-
lasses, teaspoons ginger, l of
cloves. Of cinnamon, of soda; let
butter. sugar and molasses Just come to
Il boil, when cool, add soda and spices
and as much flour as can be worked in;
cannot be too stiff; roll thin and bake in
quick oven.-MRS ORLANDO Killing.
Idaho Springs, Col.
One cup molasses, "a cup sugar, tea
spoonful powdered cloves, cinnamon
and allspice,N add to cup of melted but